This comforting Southern favorite from Chef Sara Boan at Catskill Animal Sanctuary’s Compassionate Cuisine vegan cooking program tastes like a cross between cornbread and creamed corn, making it a delicious sweet side dish for a hearty meal. Instead of eggs, garbanzo bean flour and cornmeal thicken the almond milk-based sauce. For a nut-free option, choose nut-free vegan milk. For a soy-free option, choose soy-free vegan butter, or use refined coconut oil.
(Gluten-free, nut-free option, soy-free option)
¼ cup sugar
½ cup garbanzo bean flour
½ cup cornmeal
1 tablespoon baking powder
1 ½ teaspoons salt
2 cups unsweetened almond milk
¼ cup vegan butter, melted
6 cups fresh or frozen corn kernels (defrosted if frozen)
Finely chopped fresh chives, for garnish (optional)
- Preheat the oven to 375 degrees Fahrenheit. Oil a 9×13-inch baking dish.
- In a large bowl, whisk together the sugar, garbanzo bean flour, cornmeal, baking powder, and salt. Add the almond milk and vegan butter, and whisk again to incorporate. Stir in the corn, and pour the mixture into the prepared baking dish.
- Bake, uncovered, for 25-30 minutes, until golden brown and bubbling around the edges. Allow to cool for 5 minutes, then sprinkle with optional chives and serve.